The house in France is lovely, but the cooker is over twenty years old and takes about eleven days to heat up to a temperature only vaguely near the one you selected. As such, we tend to BBQ a lot: confit de canard, saucisses de Toulouse, épaule de sanglier and that traditional rural French dish, chicken tikka :)
The latter was on the menu for tonight, so fire was required:
Oh, and there's none of that charcoal malarky - this is purely a wood burning affair. And bloody delicious it was too.
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